Step 1: Sear the Beef

Pat the beef dry with paper towels and season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef for 3-4 minutes per side, or until a deep golden crust forms. This step locks in flavor and helps create a richer sauce.

Step 2: Prepare the Sauce

In a bowl, whisk together red curry paste, coconut milk, beef broth, garlic, ginger, soy sauce, fish sauce, brown sugar, lime zest, and lime juice. This mixture will infuse the beef with sweet, spicy, and tangy notes as it cooks.

Step 3: Slow Cook the Beef

Transfer the seared beef to a slow cooker and pour the sauce over it. Cover and cook on low for 6-8 hours, or until the beef is fall-apart tender.

Instant Pot Method:
Place the beef and sauce in the Instant Pot, seal the lid, and cook on high pressure for 60 minutes. Allow a natural release for 10 minutes before manually releasing any remaining pressure.

Step 4: Shred the Beef

Remove the beef from the slow cooker and use two forks to shred it into bite-sized pieces. Stir the shredded beef back into the sauce, letting it absorb even more flavor.

Step 5: Serve and Enjoy

Serve the Coconut Red Curry Drip Beef over steamed jasmine rice, topped with fresh cilantro, lime wedges, and red chilies for an extra kick. Enjoy!